Description

Book Synopsis
Restaurant Management examines in detail the role of the manager of each of the major areas of food service: purchasing, distribution, production, service, accounting, labor, product, and profit.

Table of Contents

Preface vii

Acknowledgments xi

1. Styles of Restaurant Operation 1

2. Restaurant Development 17

3. Profit Feasibility 35

4. Menu Development 55

5. Menu Pricing 77

6. Beverage Management 97

7. Purchasing and Distribution 113

8. Food and Beverage Cost Control Systems 131

9. Employee Organization 151

10. Employee Staffing and Training 167

11. Computer Food Service Systems 189

12. Restaurant Marketing 215

13. Restaurant Management Careers 233

Bibliography 249

Index 251

Restaurant Management

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    A Paperback / softback by Nancy Loman Scanlon

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      Publisher: John Wiley & Sons Inc
      Publication Date: Publication Date: 14/05/1993
      ISBN13: 9780471284383, 978-0471284383
      ISBN10: 0471284386

      Description

      Book Synopsis
      Restaurant Management examines in detail the role of the manager of each of the major areas of food service: purchasing, distribution, production, service, accounting, labor, product, and profit.

      Table of Contents

      Preface vii

      Acknowledgments xi

      1. Styles of Restaurant Operation 1

      2. Restaurant Development 17

      3. Profit Feasibility 35

      4. Menu Development 55

      5. Menu Pricing 77

      6. Beverage Management 97

      7. Purchasing and Distribution 113

      8. Food and Beverage Cost Control Systems 131

      9. Employee Organization 151

      10. Employee Staffing and Training 167

      11. Computer Food Service Systems 189

      12. Restaurant Marketing 215

      13. Restaurant Management Careers 233

      Bibliography 249

      Index 251

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